Thai Sweet Potato Soup
I love this soup I originally created for Midland Shop back in April. With it’s Thai flavors and deep orange hue from the garnet yams and carrots, it is the perfect warming soup for the cooler weather we have just entered and time to give this heart soup another go. Honestly, this soup is that tasty. It is warming, earthy and creamy from the coconut milk with a little kick from the Thai red curry and a little citrus zing from the lime zest and juice added at the end. It is rich in Beta Carotene, and has anti-viral properties from the ginger and garlic. Serve it as a starter or eat it as a main dish with a big slice of buttery toasted Sourdough bread or a handful of flax crackers and Asian pickles or Kimchi on the side. Have fun with the garnishes too, black lava salt, sesame seeds, chili toasted sesame oil, sprouts, edible flowers, lime zest, and a sprinkling of chopped Thai basil leaves will kick up the beauty curation factor a few notches. Let me know if you make this soup. Would love to hear your thoughts. And by the way, check out midland-shop.com for great holiday gifts and wonderfully curated selection of lifestyle items.
Serves 6 / Prep time 30 minutes / Cook time 30 minutes / Total Time: 1 hour
Gather
2 tablespoons/ 29.57 ml coconut oil
1 large yellow onion, roughly chopped
1 leek, white parts only, sliced into ribbons and washed to remove dirt
2 cloves garlic, roughly chopped
1 inch piece of fresh ginger, peeled and roughly chopped
1 tablespoon / 14.3 g plus 1 teaspoon / 5.69 g Thai Red Curry Paste
4 medium carrots, peeled and cut into bite size pieces
2 large Sweet Potatoes (garnet yams), peeled and cubed into 1/4 inch cubes
1 stalk fresh Lemongrass, cut into 2-3 inch pieces (if you can’t find it, make it without, the soup is still yummy
4 cups / 946 ml vegetable broth, water or bone broth
1 large (13.5 oz) can Coconut milk
2 teaspoons / 11.8 g lime zest
1/2 teaspoon / 2.5 ml lime juice
Salt and pepper to taste
Make
In a medium to large pot over a medium flame add coconut oil, allow to melt and coat the bottom of the pot. Add onions and leeks and cook for 4-6 minutes, stirring frequently until soft and translucent, being careful not to brown. Add the garlic and ginger and continue to stir for another 2 minutes. Add the red curry paste and stir until well blended into the onion mixture. Add the carrots and sauté for 4 minutes. Then add the sweet potatoes. Quickly smash the lemongrass pieces until they are broken up a bit and add to the pot along with the broth or water.
Lower the flame so the soup does not boil. Cook for about 25-30 minutes until the carrots and sweet potatoes are fork tender.
Carefully remove ALL of the pieces of lemongrass. You do not want the lemongrass to wind up in your blender. The lemongrass is very wiry and will dull the blades as well as make your soup stringy and fibrous-y. Add the coconut milk and stir. Remove from the heat and blend the soup in batches. Transfer back to the pot and stir in the lime zest and lime juice and salt and pepper to taste.
Garnish with chopped cilantro or cut up asian pickles or chili oil and chopped scallions. Have fun and enjoy.
Developed for Midland Shop by Anna Getty of Amalgam Kitchen.
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